In the summer of 2024, Anantara The Palm Dubai Resort met the criteria to become certified gold level by The PLEDGE on Food Waste. Check out our infographic case study below for more details on how they took on this worthwhile accomplishment. The Sustainability Kiosk are delighted to have supported Anantara The Palm Dubai Resort in implementing a holistic 12-month strategy that focused on strengthening supplier relationships and technology integration to achieve this third-party verified certification.
Challenges Faced
Before adopting The PLEDGE on Food Waste, Anantara The Palm Dubai Resort faced several challenges in reducing food waste:
- Operational Complexity: Managing food waste across multiple dining outlets and events.
- Logistical Hurdles: Ensuring efficient waste segregation and disposal.
- Awareness and Training: Educating staff and guests on the importance of reducing food waste.
Implementation Process:
The resort adopted a structured approach to reducing food waste, working holistically across several areas. This comprehensive strategy involved twelve key steps, starting with supplier engagement and incorporating hydroponics, as well as investing in advanced technologies. Read below case-study to review the 12 steps.
Results and Impact:
It has resulted in cost savings of AED 320,000 annually, a 17% reduction in food waste, and a team trained to optimise processes for efficiency. These outcomes highlight the financial, environmental and operational benefits of the efforts in reducing food waste.
How Sustainability Kiosk Can Help:
We encourage other hospitality businesses to adopt similar practices. Contact Sustainability Kiosk for support in implementing initiatives that positively impact people, the planet, and profits.
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